Chocoflan Or Pastel Imposible Directions:
For the caramel:
We take a 20 cm round mold where we will bake the impossible cake, place the sugar with the water over low heat and leave it for about 5 minutes until the sugar dissolves.
After this, we let it cook until it turns golden brown and let it cool.
For the cheese or flan:
In a bowl we place the eggs, the condensed and evaporated milk and the vanilla. We mix all the ingredients well until the eggs are evenly integrated and set aside.
For the moist chocolate cake:
In a bowl we place the wheat flour, cocoa, baking soda, baking powder, a pinch of salt and set aside.
In another bowl, place the sugar with the butter and beat with the help of the mixer at medium-high speed for approximately 5 minutes or until the butter changes its color to a whitish one.
We add the eggs one by one while beating at medium speed, add the vanilla and beat for 1 more minute.
Then, with the help of a wooden paddle or a pallet, we are going to incorporate the dry ingredients in two parts in an enveloping manner, adding the milk to each part, until we obtain a homogeneous mixture without lumps.
For assembly:
We place the flan or cheese mixture in the mold containing the already crystallized caramel and then add the chocolate cake mixture.
We put the mold in an oven in a bain-marie at 180º for 35 minutes or when when a wooden stick is inserted it comes out dry.
Additional tips
When unmolding, the cake must be warm; we must not let it cool because the caramel will stick to it and it will be almost impossible to unmold it.
I await your comments! Enjoy!
